

I 





HHHi 


Practical 

JPome and 

Instructions 

... IN- i-tO. 

77far/cet Canning 



... FOR USE WITH ... 

THE “RIALTO” tfP “IMPROVED 
RANEY CANNING OUTFITS” 

By THOMAS H. RANEY 

Copyrighted 1905 by THE RANEY OANNER OO. 


CHAPEL HILL, ORANGE COUNTY , NORTH CAROLINA 































wuu 


Established 1882 


GEO. M. D. TYLER, 
President 


Incorporated 1901 


TYLER CAN CO 


MANUFACTURERS of 


$ FRUIT AND 
VEGETABLE 


Cans 


AND 


DEALERS IN CANNERS* SUPPLIES 

1409 Easters Avenue 

Baltimore* Maryland 


Are Headquarters for 

Cans - Solder 
Labels 

And all Other Sup¬ 
plies Needed in the 
Canning Business 


We MAKE a SPECIATY of CANS 
For Use With 15he RANEY Canners 


ORDER YOUR CANS 


in Crates of 500 No. 2 f s or 500 No. 3's 


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PRACTICAL INSTRUCTIONS 


IN 

Home and Market Canning 


FOR USE WITH 


The Rialto and Improved Raoey Canning Outfits 

BY 

Thomas H. Raney, 

r » 

/NVENTOR AND PRACTICAL CANNER OF ELEVEN YEARS 
Successful Experience . 




Copyrighted ipoy by 

THE RANEY CANNER COMPANY, 

Ghapel Hill, 

Orange County , North Carolina . 


4ST*We will mail duplicate copy of this book to any owner of our canning 
outfits for 25 cents. 








uBRAKY of OONGHESsj 
Two Copies HecaveU 

JUL 20 ^05 

Gopynirflt tntry 

I GLkh.. 2$~. '9 OS' 

CLASS flu XKfi. N« 

//r/ 

copy a. 

*** nwx i w 










?5he SCIENCE of CANNING 


All fruits, berries and vegetables contain germs or bacteria 
that cause decay. In order to keep the fruit indefinitely these 
germs must be killed. In canning this is done by heat, and it 
takes a certain degree of heat to kill the germs differing in each 
class or kind of fruit. Thus green corn requires a higher degree 
of heat than anything else and strawberries about the lowest. 
The amount of acid in the fruits has much to do with it, but to be 
accurate, it has to be learned from experience. When the germs 
are killed by heat it is necessary to exclude the air immediately. 
If this is not done other living germs, which are abundant every¬ 
where in the air, will enter into the fruit and effect it again. 
Therefore the air must be excluded while the fruit is at proper 
heat, or the fruit must be heated in the can after it is made air 
tight, or sealed. The latter method is much preferred, as it is 
easier and more accurate. To do this the goods are packed in 
the cans cold and sealed up airtight. The cans are then placed 
in boiling water and allowed to remain just long enough to kill 
the germs. Too long will injure the goods. It is necessary for 
the water to be at boiling heat, and it is also necessary for it 
to remain at boiling heat. We have learned by experiment just 
how many minutes it requires to kill the germs in each differ¬ 
ent fruit or vegetable so that we need not over-cook, even one 
minute. This is the only perfect way in which fruit can be 
kept. The idea is to keep it just as near the raw condition as 
possible, and this is accomplished by heating it just enough 
to kill the germs and no more. This is done after it is sealed in 
the can, which prevents its losing any of its fine flavor. With this 
process we can put up the very best goods and do it with less 
labor and worry than in any other way yet invented. To have 
the finest canned goods it is necessary to use fine ripe fruit; 
therefore let it ripen on the tree or vine, gather and handle 
carefully, prepare it nicely, and can it with one of our “Im¬ 
proved Raney Canners,” following our instructions. Do this, 
and you need not fear to compete with the best the world has 
ever produced. 

TIN CANS AND HEALTH. 

We often hear people say they are afraid of goods put up 
in tin cans, and that there is danger in using tin canned goods. 
This is a false idea. The only way in which goods put up in 



4 


tin cans can become injurious is by leaving a leak in the can 
when putting up the fruit and thus letting in the air, which would 
cause the fruit to spoil; or leaving the fruit in the can after it 
is opened. When a can is opened it should be emptied at once 
into an earthen-ware or glass vessel as tin will effect it when ex¬ 
posed to the air. But so long as the can is air-tight there is no 
danger whatever. Millions of these cans are sold and used 
every year, and we never hear of any one being made sick from 
eating the goods. It is by far the most healthful and whole¬ 
some way in which canned goods can be put up, and the only way 
in which they can be kept without sobbing to some extent. They 

are cheaper than glass, and we think preferable in every way. 

% 

TO USE GLASS JABS. 

Our canners are specially designed for using the commercial 
tin can and our instructions, tables, etc., given in this book 
apply to their use. Our reasons for this are because, with our 
long experience in the canning business, we are thoroughly con¬ 
vinced that they are best, and much the cheapest. If you 
wish to market your goods they are a necessity. In using glass 
jars it is necessary to temper the jars before putting them in 
the boiling water or they will be apt to break. You can do this 
by using a cloth for each jar, first putting it in the boiling water 
and as soon as it can be handled, wrapping it around the jar 
which has already been packed full of fruit and the top put on 
loosely. Give it a few minutes to warm the jars and then you 
can place them in the basket and lower them gradually into 
the boiler. Let them remain in the boiling water as long as re¬ 
quired to exhaust and cook (see table), and when taken out im¬ 
mediately screw the top down air-tight. Remember the tops 
must not be perfectly tight while jars are in the water, but must 
be made so at once after taking out while the fruit is hot. If 
preferred instead of using the cloths, you can put the jars in luke¬ 
warm water and move up to boiling heat. The wax top tin can 
is used in same way as the glass jar, except it is not necessary 
to temper them by the use of cloth or luke-warm water. Pack 
the goods in and put them in the basket and lower into the 
boiling water, having the lids simply laid on, and when time is 
up take out and seal with the wax string while hot. 

Neither the glass jar or wax top can should ever be immersed 
in the water. They should be lowered to near the top, but not en¬ 
tirely under. 


\ 


WHAT TO PROVIDE. 


With Ho. 1 Canner we furnish book, soldering coppers and 
tongs. 

With Ho. 2 Canner we furnish book, soldering coppers and 
tongs. 

With Ho. 3 Canner we furnish book, soldering coppers, tongs 
and fire-pot for heating the coppers. These fire-pots cost one 
dollar, and will .be furnished with any of the Canners for that 
amount extra. A cheap one can be made of half a joint of stove 
pipe. Cut a hole in the pipe near one end lV 2 ,x 2 inches to put 
the coppers through and set it up on flat stone or brick with 
that end down. By using charcoal or pine chips in this it will 
answer every purpose. 

Have a time-piece. A cheap clock will do. Hang it up where 
it can be easily seen. Hang close to it a slate or tablet on which 
to keep track of the time. Mark it off in- columns, one for 
each basket you are using, and number them so that no mistakes 
will be made. When a basket of cans are put in the boiler, 
either for exhausting or cooking, calculate the time they are to 
come out, and set it down. When the clock and the time set 
down are together, take the basket out. By using this method 
one person can manage a large number of baskets and make no 
mistakes. Provide a flat file, the larger the better, for filing the 
coppers. A soft cotton cloth for wiping them on. This should 
be kept thoroughly' wet. Dry cloths for wiping off the cans. A 
small bottle that will not turn over too easily for the soldering 
fluid. A small mop to spread the fluid in the grooves where the 
soldering is to be done. This can be made on a small stick or 
large broom straw. A small rod, either wood or iron, about the 
size and length of a lead pencil for holding the caps down 
when capping. Knives for peeling and preparing the fruits. 
Cheap shoe-knives are fine for this purpose. Vessels for holding- 
the fruit. Wooden trays or earthen-ware vessels are preferable 
to tin. Tin will darken some fruits. A table for soldering pur¬ 
poses and such other tables, buckets for water, boxes, etc., as 
you may need for handling the refuse. 

CAHS, SOLDER, LABELS, ETC. 

Cans are put up in crates holding 500 of one size, or in cases 
holding 24. These cases are used for shipping the goods, and if 
vou intend to ship your canned goods, it is better to order your 
cans in them and thereby save cost of crates. For every 500 



\ 





cans order four pounds of segment and one pound of bar solder. 
Soldering fluid can be bought in tin cans. One quart can is 
sufficient for 5,000 cans. Not less than 500 cans of one size 
should be ordered. They cost more when a crate is broken. If 
you don’t need that many, get a neighbor ta go in with you. 
Labels will also come cheaner when ordered in large lots, and all 
of one kind. Less than 500 will cost about as much as that num¬ 
ber. You can write for samples and order them printed as de¬ 
sired. A combination label, with you name and address printed 
on it, can be used on several kinds of goods by simply writing or 
stamping on it the name of the goods. 

TO CAN ON A STOVE. 

If you have a No. 1 Canner, and are using wood stove, simply 
remove one eye and set on the Canner, allowing the receptacle 
to extend through the open eye into the fire-box. If an oil or 
gasoline stove or range, first set on the band, notched edge up, 
and place on the Canner. If you have a No. 2 Canner it will 
be necessary to remove two eyes and the cross-bar on a wood 
stove, or let the band encircle two eyes if a gas, gasoline or oil 
stove. Have your Canner filled two-thirds full of water before 
starting the fire. 

Remember the Canner should never be placed on a fire without 
sufficient water in it. The solder will melt and the Canner come 
to pieces. 

TO BUILD A FURNACE. 

Choose a cold place under a shady tree or shed and build two 
walls of brick or stone sixteen inches apart, with face sides in, 
and sixteen inches high, letting them lean slightly together so 
they will be just fifteen inches apart at top. Fit in two joints 
of a six or eight-inch stove pine at highest end for a chimney. 
!fiet on Canners, beginning next to the chimnev. When using- 
several Canners on one furnace, it is well to have a piece of tire 
iron between each, and this should be raised one inch above bot¬ 
tom of Canner so as to expose more of boiler to the fire. Furnace 
should be three or four feet longer than is covered by the 
Canners, and this can be capped with stone or sheet iron. 
This being at the front end makes the fire-box. The chimney end 
should be elevated by filling with dirt or mortar until within 
four or five inches of receptacle on Canneij. This will give bet¬ 
ter draft and throw more heat on receptacle. Use plenty of 
good dirt mortar in building so the furnace will not smoke. The 


H 

i 

Canners should be set on mortar so they can be lifted off with 

ease as they will need empting every day or two. 

\/ \ 

PACKING THE CANS. 

Fill in the fruit closely, and when nearly full pack as tightly 
as possible without mashing or bruising the fruit. Pack in all you 
can, as full cans add largely to the reputation of your goods, but 
always be careful to press it away from the groove where the 
soldering is to be done. When the fruit is pressing against the 
tin on inside of can immediately under the soldering groove it 
makes it difficult to solder. The hot solder will heat through the 
tin and generate steam in the can. This steam will escape 
through the melted solder and cause leaks. ' A little practice 
will soon make you proficient in this respect. The fruit should 
be tightly packed, even if you have to cut it out from under the 
groove with a knife. 


SOLDERING. 

Have cans wiped clean and place on the caps. Set a can on 
corner of table and hold cap down with the rod placed on centre 
of it, using your left hand. With the right hand take the mop 
and moisten around groove with soldering fluid. Stand with left 
side to table, with can in front of you, and put a piece of 
solder in the groove; with the right hand take the hot capper and 
wipe it on wet cloth and place on solder, melting it, and run the 
capper smoothly around the groove. The solder will follow. It 
may be necessary to make one or two steps around corner of 
table so as to make the circuit at one stroke. See that the 
solder is spread evenly and smoothly around and that no leaks 
are left. It may take several trials to do it perfectly, but if 
your copper is just hot enough, and is well tinned, you will find 
no trouble. The copper should not get red-hot as it will burn off 
the tin. Be sure to wipe it well on the wet cloth (cotton cloth), 
and use plenty of soldering fluid. If the tin on copper burns off 
you will have to retin it. 

TO TIN YOUR COPPERS. 

Heat them nearly red-hot, and if needed, hammer them in 
shape. File them perfectly bright and rub them on the bottom 
of an empty can on which you have poured about a half tea¬ 
spoonful of soldering fluid and put a small piece of solder. If the 
tin does not adhere well the copper is not hot enough, or too 


8 


hot. If not hot enough to melt the solder readily, heat it and* 
be sure to wipe on wet cloth. If too hot, put on more soldering 
fluid and rub in it until it cools. Some use sal ammoniac in tin¬ 
ning coppers; but if they are filed perfectly bright it is not neces¬ 
sary. Keep your coppers well tinned if you would do good work. 
If you have no file at hand they can be smoothed by rubbing on a 
brick, when hot, or on a grindstone. 

EXHAUSTING. 

There is a small air-hole in every cap, and when the caps are 
soldered on this is left open so that practically all the air in the 
can may be gotten out. This is called exhausting. See that the 
air-holes are all open, and fill the basket with cans and lower 
them into the boiling water about three-fourths their length, 
or to about one inch of the top of cans, fitting the handle-bar in 
notches to hold them there. The fruit will soon heat and ex¬ 
pand, and the air escapes through the air-hole. (See table to 
learn how long is required for each different fruit.) When 
time is up lift them out and solder up the air-hole at once. This 
is called tipping. 

A set of cans can be exhausted on top of a set that is being 
cooked in our No. 2 or No. 3 Canners. 

TIPPING, OE SOLDEEING UP THE AIE-HOLES. 

Place the basket of cans on the table and carefully wipe off 
the caps and see that the air-holes are all open. Do this by 
running a small wire through them. With the mop or brush put 
a little soldering fluid on each hole. Place the end of the hot 
soldering capper in the air-hole and touch it with the bar of 
solder, melting off just enough to stop the hole. Give the capper 
a slight twist as you take it up, and with a little practice you 
will succeed in doing nice work. Learn to use as little solder as 
possible if you wish your work to look well. Be sure to wipe 
your capper off well on a wet cloth both before and after using, 
and it will aid in keeping it tinned. 

< ’ COOKING. 

After the cans have been exhausted and tipped they can be 
cooked immediately, or they can be' set aside for several hours, 
or even till next day if desired without injury; yet we would 
prefer to do it as soon as possible. Place a set in the basket and 
lower them to bottom of boiler. If you, have enough for two 


9 


sets, the top set should be put in with the tongs, and when 
time is up (see table), take them out with the tongs, as two sets 
might be too heavy for lifting in the basket. Be sure as to the 
time, as guess work will not do. The boiling water should entirely 
cover all the cans. See that the lire is going and the water is 
boiling when the cans are put in. 

WHAT TO USE WITH THE DIFFERENT FRUITS AND 

VEGETABLES. 

In canning many of the fruits we use cold water. Some of the 
vegetables require salt water. This does not mean brine, but 
water salted to taste. To one ordinary bucket of water use a 
handful of salt. With other fruits we use what is called “cold 
cane sugar syrup.” This should be ten degrees, or about the 
consistency of thin molasses. To make it, fill a vessel (not too 
full) of granulated or cane sugar, pour in cold water, stir well 
and give it time to dissolve. It will take from fifteen to thirty 
minutes to make a bucket of it. When all the sugar is dissolved 
you should have about the same measure of syrup you had 
of sugar, or a very little more. Strain through a cloth, and it is 
ready for use. In canning berries of all kinds, we advise using 
the juice of the berries. This makes extra fine goods and should 
command an extra price. In canning corn, English peas and lima 
beans, we advise the use of some acid in order to save time in 
cooking, and also to make your work sure. These.things will be 
more fully explained under the heads of these vegetables. 

We never advise the use of any coloring or adulterations. 


Apples.—The varieties that are acid are best for canning. 
What is known as Sweetenings are not suitable. The apples 
should be ripe and beginning to mellow. Peel and quarter, care¬ 
fully cutting out all the core and all decayed specks. Pack in 
three-pound half gallon or gallon cans. When filling shake the 
cans often so that the fruit will settle and be compact, and 
when nearly full pack tightly and get in all you can, carefully 
pressing it away from the mouth of can or it will interfere with 
the soldering. Sometimes we cut this away with a knife after 
the can is packed. Fill the can with clear cold water to within 
one-half inch of top, and it is ready for sealing. Seal, tip, ex¬ 
haust and cook. (See table.) 

Apricots.—Apricots are packed and processed the same as 
peaches, using syrup to fill in. (See table.) 

Blackberries and Dewberries—They should be carefully handled 


s 



10 


A good way is to take the cans to the field and gather the 
berries in them, being careful to keep out all trash and imper¬ 
fect fruit. When this is not convenient, gather and handle in 
shallow vessels. Pack in the cans, shaking them well, and 
when nearly full pack them lightly full. If packed to tightly the 
water or juice that is filled in cannot enter. You can squeeze 
out some juice for filling in, which will make extra fine goods, but 
if you prefer you can use clear cold water. Seal, exhaust, tip and 
cook as per table, and when cans are cooked place them in cold 
water at once. This will prevent blanching or changing color of 
goods to a great extent. If packing for market, use two-pound 
cans. For home use, anv size can be used. For time to exhaust 
and cook, see table. All berries should be canned on same day-~ 
they are gathered. After they begin to ferment they cannot he 
canned successfully. 

Cherries.—Seed and nack in two-pound cans. If White Wax 
cherries, use syrup for filling in. If Red cherries, use clear 
cold water. For time to exhaust and cook, see table. 

Grapes.—Pack in two-pound cans and use clear cold, water for 
filling in. For time to exhaust and cook, see table. 

Huckleberries or Whortleberries.—Gather and handle nicely; 
pack in two-pound cans, being careful to keep out all trash and 
imperfect fruit, and use clear cold water for filling in. For time 
to exhaust and cook, see table. When packing for home use, 
larger cans can be used if desired. 

Peaches.—Let them ripen before gathering. Canning will not 
linen them; it will only keep them as they are. If you have 
large fine peaches, peel, cut in halves or quarters, and pack in 
three-pound cans and fill in with syrup. If they are of medium 
size, use clear cold water or a thin syrup as desired. Common 
small peaches, wash off the fur and cut in quarters, pack in three- 
pound. half gallon or gallon cans, and use clear cold water for 
filling in. These unpeeled goods are called pie peaches. For 
time required to exhaust and cook, see table. 

Pears.—Let them be ripe and getting mellow. Peel, cut in 
halves, carefully removing all the core and decayed specks. Pack 
in three-pound cans, and use syrup for filling in. (See table for 
time to exhaust and cook.) 

Plums or Damsons.—Seed, pack in two-pound cans, and use 
clear cold water for filling in. (See table for time required to 
exhaust and cook.) 

Pine Apples.—Peel, slice and pack in two-pound or three- 


11 


pound cans, with large hole, using syrup to fill in. (See table for 
time to exhaust and cook.) 

We have now treated all the fruits usualy put up in cans. If 
you should wish to can any fruit not mentioned above, you can 
note the class to which it belongs and come pretty near what is 
required to can it successfully. However, we are always glad to 
aid you if you will let your wants be known. Ho your best to have 
full cans of fine, ripe fruit, carefully handled and prepared, and 
you will be delighted with results. 

Corn.—Canning corn for market is not very profitable where 
the husking, silking and cutting from the cob is all done by hand 
and an open Canner is used. The large canners who make a 
profitable business of it use expensive machinery for doing this 
work and process it in compressed steam. Compressed steam is 
hotter than boiling water, therefore the germs in the corn can 
be killed much quicker with it. But we can keep it by boiling 
longer or by using acid with it. Gather it while tender, husk, 
silk and cut from the cob, not too closely, but scrape the cob with 
back of knife to get off all of it. Pack in two-pound cans only. t 
Pill in with salt water, cap and exhaust ten minutes, and after 
tipping, cook five hours. The American Fruit Preserving Powder 
and Liquid is a preparation sold bv most druggists. By using one 
twenty-five cent package of this in every thirty two-pound cans of 
corn, and cooking one hour, it will keep perfectly. Measure the 
corn and mix the powder and liquid with it, and pack in the 
cans. Tomato juice mixed with the corn will also keen it. Fill 
the can about half full of com and finish filling with tomato juice, 
and you need not cook but one hour. When acids are not used it 
is important to have none but tender, sweet corn. Corn too hard 
will not keep at all. 

We did considerable experimenting last season with acids of 
different kinds, trying to find something that is cheap and whole¬ 
some that would aid in keeping corn, but so far we have been 
only partly successful. We kept the corn all right, but colored it 
to some sxtent. We hope to make more successful experiments 
before giving our efforts to the -public. 

Corn and Tomatoes.—This makes a fine dish, and is especially 
suited for soups. Mix one-third corn with two-thirds tomatoes. 
Pack in two-pound cans and cook one hour. The acid in the 
tomatoes keens the mixture perfectly. 

Cornfield Peas.—Shelled peas can be kept in two-pound cans by 
using salt water to fill in. If you like you can mix tomatoes or 

LofC. 


I 



12 


tomato juice with them. They should be cooked about done be¬ 
fore packing. 

English or Garden Peas.—After hulling and assorting, cook 
them in boiling water a short while to shrink them. Pack in two- 
pound cans and use salt water for filling in.' They are difficult 
to keep, and we would advise the use of American Eruit Pre¬ 
serving Powder and Liquid with them as in corn, or you must 
cook them at least one hour. 

Kraut.—Pack in three-pound cans, fill in with salt water. 
Exhaust and cook as per table. 

Okra.-—Gather while young and boil until tender, and fill in 
with salt water. 

Okra and Tomatoes.—Have the okra boiled tender and cut up; 
one part okra and three parts tomatoes. Hoes not need any 
water or other filling. 

Oysters.—Oysters are packed in small cans and salt water is 
used for filling in. 

Sausage.—Sausage can be kept in two-pound cans until mid¬ 
summer. (See table.) 

Pumpkins.—Boil until well done and mash thoroughly. Pack in 
three-pound cans. We hardly consider them worth caning. 

Squash.—Cook until done; mash thoroughly and pack in two- 
pound or three-pound cans. They are not worth much. 

String Beans.—The stringless varieties are preferable when 
canning for market. Prepare them just as you would for dinner, 
and put them in a sack and boil fifteen minutes. This is done 
to soften them so that more can be packed in the cans. Pack 
closely and fill in with salt water. They can be put up in either 
two-pound or three-pound cans, but are usually found on the 
market in two-pound cans. They are fine for canning, and 
when canned before wilting they are just as nice as fresh beans. 

Sweet Potatoes.—Boil them until the skin will peel off, and cut 
up in blocks one-half inch long; pack in three-pound cans and 
fill in with syrup; or they can be mashed up and packed in the 
cans dry. We prefer the former method. 

Tomatoes.—The seed men usually mention the best varieties 
for canning. Any good, smooth tomato of deep color is all right. 
We do not prefer the largest kinds, but would rather have them 
small enough to get in the cans whole, if possible. They should 

be allowed to ripen on the vines. Pill your canner basket and 

/ 

scald them in boiling water about one minute. This is to loosen 
the skin so it can be easily taken off, and can be done by pouring 
boiling water over them, or using any kind of boiler if you are 


busy with your canner. An old tin bucket punched full of holes 
will do in place of basket. When scalded carefully, remove all the 
peeling and cut out the stem ends, and, if too large to get in 
the cans whole, quarter them. Put them in a wooden tray, with a 
hole in the bottom, for the juice to drain through and have a 
bucket under the tray to catch the juice. Pack them tightly in 
the cans. If a good deal of the juice runs out, they are better. 
This juice should be canned also. It is fine for soups, etc. Use 
three-pound cans for the tomatoes and two-pound cans for the 
juice, and you will not get them mixed. Both are nrocessed alike. 
It will not do to let the juice remain over too long before canning, 
as it will begin to ferment and will not keep. Corn or Lima 
Beans, or both, can be canned with this tomato juice. This makes 
a fine mixture for soups. Do not use more than one-third corn 
or beans and two-thirds juice. 

Grape Juice.—Grape juice nut in cans and processed just as 
grapes will keep perfectly, and is now being used extensively 
for sacramental purposes in the churches. 

Cider.—Any kind of cider is processed like the fruit from which 
it is made. It is necessary to can it fresh from the press, but 
it can be opened up at any time and it will ferment just as if it 
had never been canned. When opened for use it should be pour¬ 
ed out of the cans at once and put in a different vessel. Any 
canned goods allowed to remain in the tin can after being opened 
are dangerous to health. 

The best grades of canned goods always sell from 25 to 100 
per cent higher than inferior grades, and there is always a de¬ 
mand for them. Nearly all this increase in value is a profit, as it 
costs no more to do careful and neat work than it does to be 
careless and indifferent. 




14 


TABLE SHOWING TIME TO EXHAUST AND COOK, AND 

SIZE CANS USUALLY USED. 


Apples ..... 

Apricots .... 

Asparagus .... 

Beans—Lima and String_ 

Blackberries and Dewberries_ 

Cherries... 

Corn without acids__ 

Corn with acids___ 

Grapes..... 

Huckleberries. 

Okra__ 

Kraut___ 

Okra and Tomatoes.. 

Oysters..... 

Peas—cornfield__ 

Peas—garden or English.. 

Peaches.. 

Pears.... 

Plums..... 

Pineapples... 

Raspberries____ 

Sausage..... 

Sweet Potatoes... 

Strawberries..__ 

Succotash... 

Tomatoes_ T _•_ 

Tomatoes and Corn .... 

Tomato Juice.. 

Apple Cider____ 

Grape Juice.. 


exhaust. 

COOK. 

SIZE OF CAN 

Minutes. 

Minutes. 

Pounds 

3 

15 

3 

5 

IO 

3 

IO 

45 

Special. 

io 

45 

2 or 3 

3 

7 

2 or 3 

7 

12 

2 

IO 

5 hours 

2 

IO 

6o m. 

2 

7 

12 

2 

5 

7 

2 

IO 

35 

2 or 3 

IO 

35 

3 

IO 

35 

2 or 3 

IO 

40 

i 

IO 

20 

2 

IO 

6o 

2 

5 

IO 

3 

5 

12 

3 

5 

12 

2 

IO 

20 

2 or 3 

4 

IO 

2 or 3 

IO 

6o 

2 

5 

6o 

3 

3 

6 

3 

IO 

. --- - . 

2 or 3 

8 

20 

2 or 3 

IO 

6o 

2 

8 * 

20 

\ 

2 

3 

15 

2 or 3 

7 

12 

2 


If trouble is experienced in soldering on the caps, see that 
your coppers are well tinned and use the soldering fluid as 
directed. If the melted solder bubbles and causes leaks the can 
is too full or the fruit in the can is pressing against the groove 
in which the soldering is done. When the fruit in the can 
touches this groove, the hot copper heats through the tin and 
generates steam in the can which escapes through the melted 
solder and makes a leak. Sometimes the rod with which the caps 
are held down tits too well in the air hole of the cap and stops it. 
It is necessary for this hole to be open in soldering. If after 
following directions given, you are troubled in stopping the air 
holes or tipping, see that the hole is open, and if the juice is 
coming through, turn the can over and tap it against the table 
to get out the overflow. If this does not succeed, put the can in 
cold water a moment and cool it. If your fruit, such as berries, 
etc., has been gathered too long and commenced to ferment, you 
can’t solder the caps on, tip the cans, or keep the goods. 


























































15 


T5he Standard q f the Baltimore Canned 

Goods Exchange. 

FRUITS. 

Apples.—Pared and cored clear in color. Cans to be full of 
fruit, put up in water. 

Blackberries.—Cans to cut out not less than two-thirds full 
after draining, fruit to be sound, put up in water. 

Cherries.—White Wax. Cans to be full of ruit, free of specks 
and decay, put up in not less than ten degrees cold cane sugar 
syrup. 

Cherries, Red.—Cans full of fruit, free from specks and decay, 
put up in water. 

Gooseberries.—Can to cut out not less than two-thirds full 
afetr draining fruit unripe and uncapped. Put up in water. 

Egg Plums and Green Gages.—Cans full, whole fruit, free 
from reddish colors or specks, put in not less than ten degrees 
cold cane sugar syrup. 

Peaches.—Cans full, fruit good size, evenly pared, cut in half 
pieces, put up in not less than ten degrees cold cane sugar syrup. 

Pie Peaches.—Cans full, fruit sound unpared, cut in half 
pieces, put in water. 

Pears.—Bartlette; cans full, fruit white and clear, pared, cut 
in half or quarter pieces, put up in not less than ten degrees cold 
can© sugar. 

Pears.— Bell or Duchess; cans full, fruit pared, cut in half 
cr quarter pieces, put up in not less than ten degrees cold cane 
sugar syrup. 

Pineapples.—Cans full, fruit sound and carefully pared, slices 
laid evenly, put up in not less than ten degrees cold cane syrup. 

Plums and Damsons.—Cans full, sound fruit, put up in water. 

Quinces.—Cans full, fruit pared and eared, cut in half or quar¬ 
ter pieces, put up in not less than ten degrees cold cane syrup. 

Raspberries.—Cans to cut out not less than two-tliirds full 
after draining, fruit to be sound, put up in not less than ten de¬ 
grees cold cane sugar syrup. 

Strawberries.—Cans to cut out after draining not less than half 
full of fruit, which shall be sound, and not the varieties known as 
seedlings, put up in not less than ten degrees cold cane sugar 
syrup. 

Whortleberries.—Cans full, sound fruit, put up in water. 






f 

i . 


VEGETABLES. 

Lima Beans.—--Cans full of green beans, clear liquor. 

String Beans.—Cans full, beans young and tender, carefully 
strung, packed during growing season. 

Corn.—Sweet corn only to be used, cut from the cob while 
young and tender, cans to cut out full of corn. 

Peas.—Cans full of young and tender peas, free of yellow or 
black eyes, clear liquor. 

Pumpkin.—To be solid packed as possible, free from lumps, 
and good color. 

Succotash.—Cans to be full of green corn and green lima beans. 

Tomatoes.—Cans to be reasonably solid, of good ripe fruit 
cold packed. 

Oysters.—To cut out not less than five ounces for No. 1, and 
ten ounces for No. 2 cans of dry meat, after liquor is drained off. 

To be good size and bright color. 

SOME IMPORTANT THINGS TO BE REMEMBERED. 

Don’t put your canner on the fire without water in it. 

Don’t put your canner away with water in it. Turn it over 
and dry it thoroughly or it will rust. 

Don’t leave your soldering coppers in fire when not using them. 
You will burn the tin off. 

Keep your coppers nicely tinned if you wish to solder easily 
and nicely. 

Use wooden trays for holding your prepared fruit if you can 
get them. Tin will darken it. 

LABELLING AND BOXING. 

Have nice attractive labels. Decide what you want and write for 
samples, choose the most attractive you can get, and have your 
brand name and P. 0. address nicely printed on them. 
Have a smooth table, good brush, and flour paste; spread the 
paste on each end of label with the brush and lay the can across 
one end. Roll can to other end, taking pains to keep the label 
smooth in proper place; seal the end nicely and wipe off all super¬ 
fluous paste. With little practice you will become expert. Pack . 
in cases made to hold two dozen each. Have them nice. It 
generally pays to order the empty cans in cases and you have 
them ready. If you can make them yourself, set one dozen cans 
together, three one way and four the other, and measure width 


and length, then put one on top and measure height. This is in¬ 
side measure; allow one-fourth inch more for good room. Use 
scant one-half inch lumber, nicely dressed, on outside of case. 
The ends should be three-fourths inch thick to hold the nails. 
Put your brand on ends of cases with stencil. 

HOW CAN I DISPOSE OF MY CANNED GOODS? 

This is a most important question, but as I have had a good 
deal of experience I feel that I can answer it successfully. First 
of all, if you have carried out instructions and used good ma¬ 
terial you have the nicest canned goods in the world, and remem¬ 
ber it. Now make up your mind to capture home markets. Put 
a good price on your goods so you can make a fair profit. Go to 
your merchants and tell them what you have, and the price. 
They will be apt to discourage you. If they do, go to the hotels, 
boarding houses and private families and sell out. You will not 
have to do this but once. The merchant will take them next 
time. 

Do this until you have supplied all your home markets. Then 
branch out to the large cities. Send small lots out at first and let 
the trade find out what you have. It won’t be long before orders 
will come in that you can’t fill. The trade wants the best at 
good prices. 

State and county fairs are good places to advertise. Be sure to 
compete for premiums. You will take them if quality is the 
stake. 

TO RAISE TOMATOES. 

Plant out four feet each way in good rich land. If you are 
scarce of land, and wish to make a heavy yield on a small plot, 
stake them when about eighteen inches high and keep them tied 
up, keeping off all suckers carefully. But where land is plentiful 
I think it pays better to let them go when too large to plow. It is 
a right good plan to mulch with pine leaves or straw. 

TO RAISE STRING BEANS. 

Run your rows three feet apart and drop the beans seven or 
eight in a hill two feet apart. The land should be rich. 


RECIPES. 


One Egg Cake Recipe.—One cup butter, one and a half cups 
sugar, three cups flour, one cup sweet milk, one egg, teaspoonful 
of soda, two teaspoonfuls cream of tartar, and one cup of raisins 
chopped fine. 

Caramel Filling for a Cake.—One cup brown sugar, one-half 
cup of sweet milk, piece of butter the size of an egg. Cook down 
to a jelly. 

Green Tomato Sweet Pickles.—Eight pounds green tomatoes 
chopped fine; add four pounds brown sugar and on© quart vinegar. 
Roil half an hour until quite tender. Add one teaspoonful flavor¬ 
ing just before it is done. Let cool and put in jar. 

Tomato Soy.—One peck of ripe tomatoes, one tea-cup of salt, 
one-half cup of black pepper, one tablespoonful of cloves, one 
tablespoonful of all-spice, two pods red pepper, four large onions, 
chop fine, stew altogether, and when nearly done add one quart of 
good vinegar. When cold bottle it. 

Chow Chow.—Three heads of cabbage, twentv-five pods of pep¬ 
per, one-half pint white mustard seeds, some grated horse-radish, 
chop fine, and fill the jar with layers of each, then fill the jar 
with cold vinegar; to every quart add two ounces of brown 
sugar. 

A Cheap Recipe for Killing Flies.—Yellow of one egg, tea¬ 
spoonful of black pepper, one tablespoonful of buttermilk and 
one tablespoonful of sugar, well mixed and spread on plates. Put 
out in the morning and the dead flies will drop mostly at night. 

Write our advertisers for cans, labels, solder, etc. We do not 
handle these things. 


T5he Improved 

Raney Canning Outfits, 


^^.There Is Nothing Like Them.^ 

If you own one and want to act as agent let us 
know. We are always glad to have our customers 
work for us and will give you our very best discount. 
You have given them a trial and know just what they 
will do, therefore you are in better position to. repre¬ 
sent them than anyone. Be sure to write us and 
give estimate of the number you expect to sell. 

The Raney Conner Co., 

GHAPEL HILL, N. G. 


5. O. RANDALL, 

BROKER, 

-IN- 

Canned Goods, Cans, Boxes, 

SOLDER, ETG. 

Room 416, Marine Bank Building, 
BALTIMORE, MARYLAND, 

g^Southern Agent for Standard Soldering Flux 
—the best made. 






JUL 20 1905, 


20 


C. & P. PHONE, Mt. VERNON 291S-W 
MD. PHONE, COURTRAND 2036 


S. JOHANCEN 8 CO. 


SMERTERS AND MANUFACTURERS OF 


SOLDER AND BABBITT METAL 


WIRE SOLDER A SPEGIALTY. 



Linotype, Stereotype , 

Wire Segment, 

Drop and Bar Solder, 

SOLDERING IRONS, 

AGID 

AND SPELTER. 


737 East Pratt Street, Gorner President, 


BALTIMORE. 







Vlt/iy St 

*ltJill ZPay 



to buy from us 
your 


Strawberry ^Plants 
and 3*ruit Urees of ^ ds 

Peach, Apple, Pear, Plum, Gherry, Grape 
Vines, Fig Bushes, Asparagus Roots, etc. 

Because selling direct to the people at whole¬ 
sale rates for cash we save them over half 
which usually goes to pay agents’ profits and 
cover bad debts. All the mammoth, finely 
flavored peaches, ripening continually from 
May to November. Apples that cover the 
whole year. The large, wonderfully prolific 
Japan Plums, etc. 

1,000,000 FRUIT TREES, 50,000,000 STRAWBERRY PLANTS 

Our 130 page manual which is free to buy¬ 
ers, tells how to grow and how to make money 
on all kinds of fruit. Gatalogue free to all. 

Continental ZPlant Co., * 

JCiitrell, Tforth Carolina. f 











LIBRARY OF CONGRESS 



..OUR OUTFITS.. 


WE SELL THREE SIZES 
OF THE IMPROVED RANEY 
CANNING OUTFITS. 


NO. 1 is intended to occupy one eye of a wood cook stove or 
one burner of a gas or oil stove. It cooks four 3 lb. cans at one 
time. 

NO. 2 occupies two eyes of wood or two burners of gas or oil 
stove and cooks 16 3 lb. cans at once. This is our leader and will 
be sure to please. It works equally well on a simple furnace of 
brick or stone and a number of them can be used together with 
the finest results. 


NO. 3 is just four times as large as No. 2 and cooks 64 3 lb. 
cans at once. This is the finest open boiler ever invented at so 
small a price and will give perfect satisfaction. 



PRICE LIST. 

One No. l.Outflt for home use only_ $5.00 

One No. 2 Outfit, average capacity 400 cans_ 10.00 

Two No. 2 Outfits, average capacity 800 cans_ 18.00 

Three No. 2 Outfits, average capacity 1200 cans_26.00 

One No. 3 Outfit, average capacity 1600 cans_ 80.00 

One No. 3 Outfit and One No. 2 , average capacity 2000 cans_ 38.00 

One No. 3 Outfit and Two No. 2, average capacity 2400 cans_ 46.00 

One No. 8 Outfit and Three No. 2, average capacity 2800 cans_ 64.00 

Two No. 3 Outfits, average capacity 3200 cans_ 55.00 

Three No. 3 Outfits, average oapaclty 4800 cans_ 80.00 

Extra soldering coppers, per pair_ ,50 

Extra can tongs, per pair--- ,25 

Extra books of instruction- ,25 

Extra black iron firepots---- 1,00 

Latest Improved capping steel__ 5,00 

TERMS: CASH WITH ORDER 


TERMS: CASH WITH ORDER 



8@“We also sell " 75 he RIALTO CANNERS” —price *10 
each. Liberal discounts to agents. 


THE RANEY CANNER 

CHAPEL HILL, N. C. 
























































